This recipe is based on two pounds of shrimp, which should be more than enough for a family or one or two very hungry people.
You will need:
Two pounds of raw (shelled and deveined) shrimp
A cup of butter
Two to three tablespoons of fresh lemon juice
A tablespoon of parsley
A tablespoon of chopped, fresh garlic
Optional: one to three tablespoons of Dijon mustard, for an added zip
How to Bake Shrimp (in a Lemon Garlic Sauce)
Preheat your oven to 450 degrees Fahrenheit or 230 degrees Celsius.
While your preheating your oven, place a cup of butter in a small saucepan over medium heat. Add your lemon juice, parsley and garlic to the butter and stir it around until the butter is completely melted. If you choose to use Dijon mustard, you would add it now as well.
Arrange your shrimp in a baking dish. Any dish will do. Even a cookie sheet covered in foil if you’re really desperate. Pour your melted lemon garlic butter mixture overtop of the shrimp. Try to get it on every piece. Full coverage is kind of important.
Bake the whole thing in the oven for about twelve to fifteen minutes.
Tips for Baking Shrimp
You can tell the shrimp is about done when it turns pink and opaque.
Always buy shelled and deveined shrimp. It’s just terrible doing that part. Trust me.
Substitute the lemon juice out in place of lime juice for a softer citrus flavor. You can follow our guide on how to get more juice from a lime and actually only use a lime or two for the whole recipe.
This simple recipe for sweet and sour chicken doesn’t use any crazy Chinese ingredients. It’s basically the american-ized version of the dish. It’s also very delicious.
This recipe is intended to be served with rice, but there is no rice in the recipe. Serve it with rice anyways.
This sweet and sour chicken recipe uses this simple sweet and sour sauce recipe. An abridged version will be included below to keep everything on one page, but the sauce can be used for many other dishes as well.
Ingredients for Sweet and Sour Chicken
For this recipe, you will need:
Four boneless, skinless chicken breasts
One red pepper
One green pepper
Some finely chopped ginger
Five to seven garlic cloves, depending on how much you love garlic
In a saucepan and bring to a boil. Cook for about 5-7 minutes or until the sauce thickens.
With your chicken (probably) about cooked, add a few tablespoons of vegetable oil to a frying pan and begin cooking your peppers, your garlic, and your ginger. Once the peppers have started to soften, add your onions. Cube up your chicken breasts and add those as well.
Pour your sweet and sour sauce overtop and allow to simmer for a few more minutes, and you’re done.
Tips for Making Sweet and Sour Chicken
This recipe is written in an order that allows for the cooking times to align with your prep time. You can pre-make the sweet and sour sauce if you consider it simpler.
If you choose to use the pineapple, add it at the same time you re-add the chicken.
Some recipes suggest you cook the chicken along with the peppers. This one doesn’t. It’s for health reasons and for simplicity’s sake. Do what you will.
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